I made a soup this weekend and thought I would share the recipe. I am a notoriously horrible vegetable eater and this soup makes me feel very clever since it's stealth vegetable eating. This soup is incredibly creamy and I can't believe it doesn't have cream in it.

Slice your zucchinis into half moons and season with salt, pepper, and garlic powder. A good generous shake of each should do. Measure 1/4tsp if you prefer to measure.

Sautee them in a dutch oven or soup pot until they are good and soft (softer than if you were eating them plain). Mince your garlic and add it for the last minute or so. This will keep the garlic from getting too done, but you do want it to cook a little.

Add your chicken stock to the zucchini and allow the mixture to come to a simmer, then stir in your curry powder. I used just shy of a tablespoon of my favorite curry mix which is called Malaysian Ginger Curry, but plain curry powder and some other Indian spices (like garam masala, cayenne, tumeric, etc) would work. Use what you have.

Simmer the soup for a few more minutes then remove from the burner to let cool. Use an immersion blender or your home blender to blend until soup is smooth. If you are using a large blender, be aware that warm soup expands in the blender and blend carefully.

I made a soup this weekend and thought I would share the recipe. I am a notoriously horrible vegetable eater and this soup makes me feel very clever since it's stealth vegetable eating. This soup is incredibly creamy and I can't believe it doesn't have cream in it.

Slice your zucchinis into half moons and season with salt, pepper, and garlic powder. A good generous shake of each should do. Measure 1/4tsp if you prefer to measure.

Sautee them in a dutch oven or soup pot until they are good and soft (softer than if you were eating them plain). Mince your garlic and add it for the last minute or so. This will keep the garlic from getting too done, but you do want it to cook a little.

Add your chicken stock to the zucchini and allow the mixture to come to a simmer, then stir in your curry powder. I used just shy of a tablespoon of my favorite curry mix which is called Malaysian Ginger Curry, but plain curry powder and some other Indian spices (like garam masala, cayenne, tumeric, etc) would work. Use what you have.

Simmer the soup for a few more minutes then remove from the burner to let cool. Use an immersion blender or your home blender to blend until soup is smooth. If you are using a large blender, be aware that warm soup expands in the blender and blend carefully.

this sounds really good, I love curry, think I'm going to try it on the weekend when I buy some zuchini
Thanks for sharing

I am just starting IP today and am excited but nervous....What would you recommend to stay on track and not let the normal things get to me.....

I am so excited that your from ND and I live in Lincoln so I am super pumped to find someone from my state on this website.

welcome! I would recommend looking at the thread 'What are you eating today ipeeps'. I just bumped it up to the top of the threads for you. People post their daily 'diary' of what they're eating. It may help you not get complacent! Also, they're is a daily chat thread. I've noticed this thread we're in right now is more to post a recipe so that you can come back and find it in one place rather than searching through all the other threads.

I used canned chicken from costco and cooked it on medium heat with DRY pesto seasoning mix packet. I added cauliflower and broccoli and covered the pot to steam. Once the veggies were done I added rotini pasta (IP) and a little salt/pepper to taste.

Also...I am only 7 posts away from private messaging privileges..Then those who would like to share your recipes to the board as a contributor can message me with your username or email and I can add you to the board.....
Love this group and so many great recipes.....

Never had rhubarb.I found this recipe that sounds good,but sadly I do not know how to cook the rhubarb. Any help would be appreciated. Thanks in advance.

Rhubarb/Strawberry Dessert
2 cups of rhubarb cook until soft add a touch of WF Strawberry Syrup and a slight dash of WF Maple Syrup it is Delicious!!!
Also, the rhubarb counts as 2 cups of veggies
Crumble the maple oatmeal over the top and bake it in the oven and u can have rhubarb crumble for lunch

I made a terrific "German Potato Salad" tonight and wanted to share it. I peeled and boiled the turnips until they were tender. Meanwhile, in a skillet I browned some turkey bacon that I had cut into one inch pieces. After removing the bacon from the skillet, I added 1/3 c. apple cider vinegar, 2 T splenda, and 3/4 c. water. I let these boil until they had thickened slightly. Then, I added the turnips to it along with the bacon, and made sure to coat them with the sauce. Eat it warm...It is delicious!!!!

I'm looking for a recipe that is kind of like a cheesy beef mac. For example, I have the IP pasta, and I was thinking of adding ground beef, but I also want kind of a cheese dressing for it. Does anyone have a recipe like that?

Never had rhubarb.I found this recipe that sounds good,but sadly I do not know how to cook the rhubarb. Any help would be appreciated. Thanks in advance.

Rhubarb/Strawberry Dessert
2 cups of rhubarb cook until soft add a touch of WF Strawberry Syrup and a slight dash of WF Maple Syrup it is Delicious!!!
Also, the rhubarb counts as 2 cups of veggies
Crumble the maple oatmeal over the top and bake it in the oven and u can have rhubarb crumble for lunch

Stef, I buy my rhubarb frozen and just microwave it in a bowl until it's hot and soft, about 3 minutes in my microwave. Rhubarb is my new favorite!!